Direct heat pork steaks

[Duanessmokedmeats]

I decided to take a boneless pork butt out of the freezer and do direct heat smoking.
After unpackaging I discovered that not only did they remove the bone but performed an autopsy on it. It was cut all up inside.
I did manage to salvage 3 steaks, and cut the rest into decent pieces.
I lowered the grate and started out at 225 degrees the first hour, then stayed between 240 and 250.
I put them on and spritzed every hour with 50/50 apple cider vinegar and apple juice, 1 cup each.
After 3 hours they were @165 IT.
Put into a pan with the leftover spritz, 1/2 stick of butter, drizzled honey, and 1 cup brown sugar. Covered and cooked until @200 IT. About 2 hours.
Took out and put them back on the HB, and brought the grates up halfway.
Put the steaks back on and put an apple glaze on them. Flipped 10 minutes, and glazed the other side for 10 minutes.
Delicious.
The 2 pieces on the top are direct heat thighs with the glaze. Delicious also.

[Brian_M]

It’s just hard to beat a good pork steak.

[SheilaAnn]

#truth

[Oak Smoke]

I’ve done something similar with the country style ribs we get locally. They’re just a bone in pork butt sliced up. They really benefit from some time spent is an aluminum pan braising in some apple juice. Yours look beautiful.

[cruiseplanner1]

Country ribs are great over charcoal, one of our favorites

[Duanessmokedmeats]

Thank you

[LA Pork Butt]

Sometimes my grocer will carry pork steaks cut from the Boston Butt about 3/4” thick. They are just about perfect for making St. Louis Pork Steaks. I have cooked them low and slow follow by a sear and I’ve done the straight sear. I can’t tell much difference. Go straight sear if you are pressed for time. As someone said it is hard to beat a good pork steak.

[Duanessmokedmeats]

Two were 2" thick and 1 was 1.5" thick. Only way to cut them on this pork butt.

[Jared49]

Jacob’s Market in Appleton frequently has Pork Steak on its weekly special, also has “thick sliced” steaks. I usually get some of them. I’ll do them on the grill fast or slow on the WSM. I can get my wife to sear 2 or 3 and then put them in a pot and cover with dressing (dried bread, apples, raisins, celery and onions) and bake low and slow. Love pork steak!!

[Jerod Broussard]

We had those for Thanksgiving one year. I'm smoking 40lbs of them next Monday, 1" thick.

So gooood!!!

[bbq_esq]

I love doing pork steaks on the PBC. Bottom vent is closed down a bit but I am taking the lid off off and treating it like a direct heat pit, flipping and mopping. I get them at Wild Fork so they are on the thicker side. Fun cook and always delicious. Might have to do that this weekend.

[barelfly]

Pork steaks!!! I use this cut for al pastor, cooked hot and fast!! Those look outstanding!! Great cook

[Duanessmokedmeats]

Thank you.